Modificación de la microbiota por consumo de alimentos ultraprocesados
Microbiota modification by consumption of ultraprocessed foods
Abstract
Ultra-processed foods" are foods made largely from substances extracted from food, obtained from food ingredients or synthesized in a laboratory. These foods are often characterized by low nutritional value, high energy density and the presence of additives and compounds formed during production, processing and storage. The main functions of the intestinal microbiota are competition for nutrients and receptors, displacement of pathogens, production of antimicrobial factors, regulation of the rate of enterocyte exchange, strengthening of the intestinal barrier and maintenance of intestinal mucosal function by secretion of IgA. The absorption of Short-Chain Fatty Acids (SCFA) requires an exchange with bicarbonate ions, which neutralize hydrogen ions. These changes generate variations in the pH of the colon, influencing the composition and population of the intestinal microbiota. Changes in sugar load directly affect the regulation and homeostatic maintenance of the intestinal microbiota by contributing to variations in pH, microorganism composition and SCFA production. Bifidobacterium and some subgroups of Clostridium show a significant reduction with reduced or limited fiber intake. The consumption of high-fat diets also affects the modulation of the intestinal bacterial population, causing a reduction of up to 50% in the Bacteroides group.
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References
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